Before you go any further, here's a heads up that you'll have to chill the dough for these guys. I know, I know - you're tempted to skip it. I definitely was. But don't. Or you'll end up with the world's flattest, saddest cookies.

That being said, these are amazing. And not just because I have the sweet tooth of a five-year-old who's really into butterscotch.

WHAT YOU NEED:

1 egg

1/2 cup (1 stick) unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1 tablespoon vanilla extract

1 1/2 cups oats

3/4 cups all-purpose flour

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon baking soda

pinch of salt

1 cup butterscotch chips

HOW TO:

Line two baking sheets with parchment paper. Set aside.

In a large bowl, use a hand mixer to beat together egg, butter, both sugars and vanilla until light and fluffy, about 4 minutes. Add in oats, flour, cinnamon, nutmeg, baking soda and salt, stirring until just combined. Fold in butterscotch chips.

Scoop heaping tablespoon-sized balls onto prepared baking sheets, about two inches apart. Chill dough in refrigerator for a few hours (or the freezer for 20 minutes if you're feeling impatient).

Preheat oven to 350 degrees. Press down the tops of the prepared dough balls with your hand or a spoon so they cook through evenly. Bake for 8 minutes. Let cool on baking sheets for a few minutes before transferring to a wire rack.